Funfetti Sugar Cookie Cheesecake

I’ve always wanted to live in one of those neighborhoods where you’re surrounded by a fantastic group of neighbors who actually become your friends. I never really had that growing up, and I began to wonder if it was one of those fictional things that only happens in stories… until we moved to our new home in South Saint Paul.

Within the couple months we’ve been here, we’ve gotten to know almost all of our neighbors. They vary in ages and lifestyles, but they’re all friendly and helpful. Last Thursday, another young couple down the road invited us over for dinner and drinks on their patio. As always, my husband volunteered me to cover the dessert. I whipped up this easy and delicious Funfetti Sugar Cookie Cheesecake, inspired by Cookies & Cup’s recipe, the night before, and it was a hit!

Preheat oven to 325°. Grease a 9″ springform pan and line with tin foil (I do this to prevent cheesecake from leaking and to help easily remove it from the base of my springform pan). Prepare your crust by beating butter and sugar together about 1 minute until fluffy. Add in egg and vanilla, beating until smooth. Stir in salt, baking soda, flour and sprinkles, mixing until incorporated. Place your dough into the bottom of your prepared pan and press down until flat.

Next, beat your softened cream cheese, sour cream and sugar together until smooth. Add in vanilla and eggs, beating until just combined and mixture is smooth. Pour cream cheese mixture over cookie base, sprinkle a handful of sprinkles on top and bake for 60 minutes until center is just set and no longer looks shiny.

Turn off your oven and let cheesecake remain in the closed oven for 15 minutes. After 15 minutes open your oven door and allow cheesecake to cool completely. Once cooled, cover and refrigerate for at least 4 hours before serving.

When you are ready to eat your cheesecake, beat 1 stick of softened butter with 1-2 cups of powdered sugar and vanilla. Pipe frosting on top of cheesecake, top with a few extra sprinkles.